Quoting Janis Kracht to Dale Shipp <=-

I don't have a dehydrator so when I have an abundance of an
herb, I put it in a ziplock bag with a label, and freeze it.

I don't have a dehydrator anymore as it went south when my stepson
Ray did as he makes prodigious amounts of wild game jerky. I use
cookie sheets or metal pie plates in the oven with the oven light
on. If I'm in the kitchen I'll turn the oven on periodically for
just one minute which raises the temperature from about around 90 to
110-120 temporarily. Herbs will dry in 2-3 days as long the as the
weather isn't too humid.

I also mince them, stuff them into ice cube trays and cover them
with water, stock, tomato juice, olive oil or melted butter
(depending on what I'm freezing and what it's likely to end up in),
freeze them and then transfer the cubes into plastic bags. Silicone
muffin cups work great too. This works better at preserving them
without wilting or browning than just putting the fresh herbs in a
bag with air in it in a very low humidity frost-free freezer.

And of course there's flavoured vinegars too.

Herbs used in tonight's cole slaw: fresh parsley, fresh fennel
fronds, dill infused vinegar and dried tarragon. The vegetables were
cabbage, fennel bulb, rutabaga (I was out of carrots) onion, yellow,
orange and red bell peppers. The dressing was a mixture of olive
oil, dill vinegar, mayo, sour cream, tzatziki and mustard. It turns
out that parsley, dill, tarragon and fennel go well together; I was
afraid they'd clash.

Cheers

Jim

... Mammals are hairy and produce milk. So, are coconuts mammals?

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Hi Jim,

I don't have a dehydrator so when I have an abundance of an
herb, I put it in a ziplock bag with a label, and freeze it.

I don't have a dehydrator anymore as it went south when my stepson
Ray did as he makes prodigious amounts of wild game jerky. I use

Yeah, I can see how it would be handy to have if you were making a lot of that.

cookie sheets or metal pie plates in the oven with the oven light
on. If I'm in the kitchen I'll turn the oven on periodically for
just one minute which raises the temperature from about around 90 to
110-120 temporarily. Herbs will dry in 2-3 days as long the as the
weather isn't too humid.

Sounds like what I used to do with yogurt.. just keeping the oven 'not cold' but not really hot at all. Now I use my instant pot to make yogurt (did some today as a matter of fact <smile>)

I also mince them, stuff them into ice cube trays and cover them
with water, stock, tomato juice, olive oil or melted butter
(depending on what I'm freezing and what it's likely to end up in),
freeze them and then transfer the cubes into plastic bags. Silicone
muffin cups work great too. This works better at preserving them
without wilting or browning than just putting the fresh herbs in a
bag with air in it in a very low humidity frost-free freezer.

Nice idea. And yes, I press the air out of the plastic baggies as well.

And of course there's flavoured vinegars too.

Herbs used in tonight's cole slaw: fresh parsley, fresh fennel
fronds, dill infused vinegar and dried tarragon. The vegetables were
cabbage, fennel bulb, rutabaga (I was out of carrots) onion, yellow,
orange and red bell peppers. The dressing was a mixture of olive
oil, dill vinegar, mayo, sour cream, tzatziki and mustard. It turns
out that parsley, dill, tarragon and fennel go well together; I was
afraid they'd clash.

That cole slaw sounds good. I have so many bell peppers now from my aerogarden
:)

Here's a coleslaw I do often:

Aunt Mimi's Ohio Coleslaw

6 cups shredded cabbage
3 carrot, peeled and shredded
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon cider vinegar
1 teaspoon sugar
1/4 teaspoon pepper
Optional: paprika for color

Combine cabbage, carrots and onion powder. Refrigerate while you clean up after shredding vegetables.

In a bowl mix mayonnaise and sour cream.

Mix the vinegar and sugar in a cup. Pour the vinegar mixture into the mayonnaise mixture and stir into cabbage and carrots. Add salt and mix. You can sprinkle paprika on top for color.

Take care,
Janis

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Quoting Janis Kracht to Jim Weller <=-

in the oven with the oven light on.
Herbs will dry in 2-3 days

Sounds like what I used to do with yogurt

Same here. I still do it that way.

Now I use my instant pot to make yogurt

I'm considering getting one but haven't done it yet. I see that
there are different models with escalating prices but additional
functions. I would certainly insist on one that can do pressure
cooking as that's one tool I don't have already.

Here's a coleslaw I do often:
Aunt Mimi's Ohio Coleslaw
1 cup mayonnaise
1/2 cup sour cream

My usual cole slaw dressing is an oil and vinegar one not mayo but
if I do make a mayo dressing I almost always add either sour cream
or yogurt to it

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crunchy Tex-Mex Coleslaw
Categories: Salads, Dressing, Chilies, Dairy
Yield: 4 Servings

4 Red radishes; julienne
2 c Shredded cabbage mix
3 Scallions; thinly sliced
1 Poblano or green pepper
DRESSING:
1/2 c Chipotle mayonnaise
1/2 c Sour cream
1 ts Ground chipotle chile
1 ts Lime juice
1/2 ts Splenda Sweetener
4 dr Hot sauce
1 ts Apple cider vinegar
1 ts Celery seeds
Salt and pepper

Preparation: julienne poblano pepper (or green pepper), slice
scallions on the diagonal, and open bag of cabbage mixture
(usually has carrot in it. If avoiding carrots because of sugar
content, then slice 1 cup green cabbage and 1 cup of red cabbage).

In a large mixing bowl, combine mayonnaise, sour cream, lime
juice, Splenda, hot sauce, vinegar, celery seeds, salt and pepper.
Mix well.

Add cabbage mixture (called Coleslaw mix), radishes, scallions and
poblano chiles (or green bell peppers). Toss veggies and then coat
well with dressing.

Taste and re-season. Refrigerate until ready to serve.

Recipe By: adapted from Fast & Easy Cookbook

From: Risa G

MMMMM


Cheers

Jim


... The best cure for a hangover is being under 29

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Hi Jim,

in the oven with the oven light on.
Herbs will dry in 2-3 days

Sounds like what I used to do with yogurt

Same here. I still do it that way.

Now I use my instant pot to make yogurt

I'm considering getting one but haven't done it yet. I see that
there are different models with escalating prices but additional
functions. I would certainly insist on one that can do pressure
cooking as that's one tool I don't have already.

I didn't think I'd need an instant pot, and it's true most all I do with it could be done with something else, but it is nice for making yogurt (a bit of overkill though I'll admit <grin>) The reason it is nice for yogurt is you are
assured of a consistent temperature which is difficult to maintain with the oven method.. at some point in the middle of the night, the temp may drop considerably since it is 'off'. I once had an oven that had a setting for things like yogurt, but that was a while ago.

Anyway, I have not had yogurt fail using the instant pot and I've done it several times. It's nice since you put the milk with starter in it in the instant pot, press yogurt and then ignore it. The only complaint I have regarding the Instant Pot is probably really due to 'user error'.. For instance, when I made ribs in the instant pot, they were great, though some of them were totally 'off the bone' done (mostly overdone to me). It's the same with the chicken I used to make the broth for the Miso Ramen. Though you weren't supposed to eat the chicken, I LOVE chicken so I wanted to eat some of it.. it was literally cooked to death Lol.. but the broth was heaven :)

Here's a coleslaw I do often: >> Aunt Mimi's Ohio Coleslaw
1 cup mayonnaise
1/2 cup sour cream

My usual cole slaw dressing is an oil and vinegar one not mayo but
if I do make a mayo dressing I almost always add either sour cream
or yogurt to it

Yes, good idea. My mother-in-law made the greatest cole slaw - she always added a can of pineapple. I've tried to replicate her recipe but only 'came close'. Sadly she's gone now.

This one looks close to what she made, but I don't remember sunflower seeds in hers:

Ingredients
6 cups shredded cabbage or about 1 1/2 to 2 pounds of coleslaw mix
1 small carrot, shredded, optional
2/3 cup mayonnaise
2 tablespoons vinegar
1 1/2 tablespoons canola or vegetable oil
1 tablespoon sugar
1 teaspoon celery seeds
Salt, to taste
1 cup drained pineapple tidbits
1/2 cup raisins
1/2 cup sunflower seeds

Toss the cabbage in a large bowl with the carrot, if using.
In another bowl, whisk together the mayonnaise, vinegar, oil, sugar, celery seeds, and salt.
Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and sunflower seeds.

MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crunchy Tex-Mex Coleslaw
Categories: Salads, Dressing, Chilies, Dairy
Yield: 4 Servings
4 Red radishes; julienne
2 c Shredded cabbage mix
3 Scallions; thinly sliced
1 Poblano or green pepper
DRESSING:
1/2 c Chipotle mayonnaise
1/2 c Sour cream
1 ts Ground chipotle chile
1 ts Lime juice
1/2 ts Splenda Sweetener
4 dr Hot sauce
1 ts Apple cider vinegar
1 ts Celery seeds
Salt and pepper

I'd skip the splenda and just use a pinch of real sugar if even needed.. really
I'd skip the sugar <grin>...otherwise that one looks really nice :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)